Greetings from the Moon

Ingredients for 4 servings:

• ½ onion(s)
• 1 apple
• 3 small peppers, medium hot
• 600 g spinach, frozen, young, chopped
• 2 tbsp, leveled broth
• ⅛ liter of water
• Salt
• nutmeg
• 200 g poultry liver(s)
• 1 package dumpling dough (potato dumpling dough powder), for mixing
• 1 can of mushrooms
• 750 ml water
• 1 tsp broth
• ⅛ liter of water
• ½ onion(s)
• 1 cup crème fraîche
• 4 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Potato liver dumplings on a bed of spinach, served with mushroom sauce

Thaw the spinach. Wash the chicken liver, pat dry, and remove any tendons and cartilage. Then chop the liver very finely. For the dumpling dough, place the chopped liver in a large bowl and fill with 750 ml of cold water. Whisk in the potato dumpling powder and let it stand for 20 minutes. In the meantime, peel and finely chop the onion. Peel, halve, core, and finely slice the apple. Cut the peppers into thin rings. Open the can of mushrooms and drain the mushrooms well. Fill a large pot about 3/4 full with water, put it on the stovetop, and bring the water to a boil. Use an ice cream scoop to form balls from the dumpling dough and drop them into the gently boiling water. Simmer for about 10 minutes. Carefully remove the dumplings from the cooking water, drain well, place in a bowl, and keep warm. Heat 2 tablespoons of oil in another large pot. Sauté half an onion until translucent. Then add the peppers and apple pieces and sauté for about 2 minutes, stirring constantly. Now add the spinach and mix everything well. Mix 125 ml of water with the stock and add to the spinach. Mix everything well and simmer for about a minute. For the mushroom sauce, heat 2 tablespoons of oil and sauté half an onion in the oil until translucent. Add the mushrooms and sauté for about two minutes. Mix 1 teaspoon of stock with 125 ml of water and add to the mushrooms. Add the crème fraîche, mix well and simmer gently for about five minutes. Then puree the mushroom sauce until finely chopped and season with salt. To serve, spread some spinach on a large plate, place the potato liver dumplings on top of the spinach and serve with some of the mushroom sauce.